Details of Qualified Candidates Recommended for level-II Competitions
Sr. No. Trade Venue Name Roll No.




Dr. Ambedkar

Institute of Hotel


sector 42-D


Shreya Neekhra WSI-COM-100195
Jaideep Arora WSI-COM-100194
Aman Singh Aswal WSI-COM-100177
Tavisha Mishra WSI-COM-100156
Deepak Vinayak WSI-COM-100161
Saksham Sangal WSI-COM-100187
Nandini  Sharma WSI-COM-100184

Instructions to candidates


A training session with experts for seven candidates moving to Level II will be conducted at AIHM Chandigarh on 28th April 10:00 am onwards and on 29th & 30th April 09:00 am onwards.

 Instructions for candidates


1. The candidate must wear a clean Chef’s jacket & trousers OR clean cotton clothing (not loose fitted) covering full body.

2. The head must be covered with a Chef’s hat / disposable net cap (available at venue too).

3. A cotton apron covering the front part of the body.

4. Safe non-slippery shoes covering full feet.

5. No visible jewellery is to be worn.

6. Cuts and open bruises on hands must be bandaged properly.


Participants should be clean and showered with good personal hygiene. Gentlemen should either be clean shaven or the ones with beards must wear a beard net. Clipped nails with no nail paints are essential. Ladies must wear their hair well tied preferably in a bun. 

STANDARD TOOL KIT: (candidates are required to bring)

1.    Appropriate cutting, preparing and shaping tools can be used. (knives and tools must be stainless steel made)

2.    Gas lighter (domestic style): 1 no.

3.    Cotton kitchen duster: 2 no.

4.    Pocket hand sanitizer: 1 no.

5.    A blue pen for indenting

General Rules

1.    The candidates are required to adhere to all safety and hygiene standards during testing at allotted area of work.

2.    Students are required to work on the allotted station/table only.

3.    Experts will help you in availing raw material for the test, and no technical help will be provided by experts.

4.    The candidates will not throw any of the food material in the dustbin without prior information. The wastage is to be kept in the discard tray at the work station.

5.    No ingredient from out of the work area is permitted. Only those ingredients available in list provided at the test area are to be used.

6.    The candidates will leave the work station and infrastructure provided clean after the task.

 State Level Test Project Cooking.pdf